Recipe by Lille
This is a plain, kid-friendly adaptation of a recipe in The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann. The cookbook version called for lovely additions like orange zest, olives, parsley and mushrooms but kidlets tend to pick those things out.
Top Review by Miss Tinkerbell
Delicious! I left out the shallot/onion because of allergies. So simple to make. I made some skillet corn, and sauteed up some chicken breasts that I had marinated in white wine, lemon juice, and parsley, then cut up the chicken, and added the chicken and corn to the cooked couscous. Yummy!! Definitely a keeper.
- 1 tablespoon olive oil
- 1 medium shallot, minced (or 1/2 of a small onion)
- 1 cup israeli couscous
- 2 cups chicken broth
- 1⁄2 teaspoon salt (optional, add if broth is unsalted)
Directions See How It's Made
- Place olive oil and shallot in rice cooker bowl. Set rice cooker to Cook. Stir a few times until shallot is softened.
- Add couscous and cook for a few minutes until it is lightly toasted and coated with oil.
- Add chicken broth and salt if using. Close the cover and set for regular cycle.
- Serve when rice cooker cycle is finished. It can be garnished as described above or served plain.